Making cheese predates recorded history, but artisan cheesemaking in the U.S. is a relatively new industry. According to a 2016 American Cheese Society (ACS) report, there are more than 900 artisan, farmstead and specialty cheesemakers operating in the United States. While a few artisan cheesemakers have been in business for over 100 years, the average has been making cheese for only 15 years.

In northwest Wisconsin, about 25 miles from the Minnesota border, Schuman Cheese makes award-winning cheeses with techniques borrowed from French and Italian cheesemakers.

The dairy industry received good news on the regulatory front in August. The Food and Drug Administration granted enforcement discretion for the use and labeling of ultrafiltered (UF) milk in all standardized cheeses and related cheese products covered by the federal standards of identity.

Neal Schuman is perhaps the most ardent defender of Parmesan cheese in the United States. Incensed that some cheesemakers were adulterating grated Parm with cellulose, Schuman organized the True Cheese campaign, warning consumers and retailers that all was not right in shelf-stable grated Parmesan products.

China’s dairy market is getting more competitive. Consumers, however, prefer imported dairy products over domestic ones, due to the lack of confidence and price advantages, according to the analysts at CCM, data & business intelligence.

The U.S. arm of Arla, the Denmark-based dairy cooperative, is growing fast. The company has placement of its natural cheeses and cream cheese in 6,000 stores in the United States.

Our farmers and employees appreciate the honor of being named the 2017 Dairy Foods Plant of the Year. This vote of confidence by one of our industry’s most trusted information sources reflects our entire industry’s commitment to making high-quality U.S. dairy products.